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[…] to serve: baked potato wedges Method: 1. Preheat the oven to 200°C ( 392 F ) for 10 minutes. 2. Take 2 large oven roasting tins & divide the fennel pieces all over them in 1 layer. Arrange the orange segments, their juice & the olives between the fennel pieces. 3. Add a few drizzles of the fruity EVOO all over the 2 dishes. Divide the 150 ml of the Pastis over the 2 dishes. With your hands mingle everything together. Season the chicken pieces on both sides with the sea salt flakes & grinds of fresh black pepper & snuggle them on top or between the fennel pieces. Top the dishes with the fennel fronds. 4. Place into the center of the preheated oven & bake for about 30 to 35 minutes until everything is roasted & ready & until the chicken is moist & cooked trough. 5. When the 2 dishes are ready, turn the oven off & let the dishes sit in there for about 5 minutes to let the chicken rest. 6. Serve at once with some baked potato wedges. Enjoy!! Don't you want to dig in, instantly??? If you liked this post, SUBSCRIBE to Sophies Foodie Files: It is free! RSS – Posts You might like: 1. Grilled marinated pork served with oven roasted potatoes & braised fennel with Pastis 2. Fennel & tomato soup with haloumi croutons 3. Fennel & corn soup with a touch of lemon served with parmesan thyme crisps 4. Jerusalem artichokes & fennel soup […]

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